Chebeh rubyan

Chebeh rubyan

Prawn balls

By
From
The Complete Middle Eastern Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg raw prawns
25g coriander leaves
1/2 teaspoon ground turmeric
1/2 teaspoon Loomi, ground, (optional)
150g rice flour
1 teaspoon salt

Filling

Quantity Ingredient
40g ghee
or 2 tablespoons oil
1 large onion, finely chopped
1 teaspoon Baharat
1/2 teaspoon Loomi, ground
or 1/2 lemon, zested

Tamarind sauce

Quantity Ingredient
1 piece tamarind paste, the size of a small egg
1 small onion, finely chopped
20g ghee
or 1 tablespoon oil
1 large tomato, peeled and chopped
1 teaspoon Baharat
1/4-1/2 teaspoon ground hot chilli or chilli powder
2 teaspoons sugar
salt, to season

For serving

Quantity Ingredient
cooked prawns, to garnish
coriander sprigs, to garnish
Muhammar

Method

  1. Shell and devein the prawns, then rinse and dry well. Combine the prawns and coriander leaves and pass through a food grinder using a fine screen, or process to a paste in a food processor using a steel blade.
  2. Empty the prawn mixture into a mixing bowl and sprinkle with the turmeric, ground loomi, if using, and rice flour. Add the salt and mix well with your hands until thoroughly combined. Cover and refrigerate until required.
  3. To make the filling, heat the ghee in a frying pan and gently fry the onion until translucent. Stir in the baharat and ground loomi, or lemon zest. Remove from the heat and set aside while making the tamarind sauce.
  4. Soak the tamarind in 250 ml warm water for 10 minutes, then rub with your fingers. Pass the mixture through a sieve, pressing the pulp through with the back of a spoon. Reserve the tamarind liquid.
  5. In a large, heavy-based saucepan, gently fry the onion in the ghee until translucent. Stir in the tamarind liquid, 250 ml warm water, the tomato, spices, sugar and salt to season. Cover and simmer gently for 15–20 minutes.
  6. While the sauce is simmering, make the prawn balls. Take about 1 tablespoon of the prawn paste and flatten it in a moistened palm. Place 1 teaspoon of the filling in the centre and close it up, shaping it into a ball. Keep your hands moist during the shaping. Repeat with the remaining prawn mixture and filling.
  7. Drop the prawn balls into the simmering sauce, then cover and simmer gently for 35–40 minutes. The prawn balls will swell during cooking.
  8. Garnish with some cooked prawns and coriander sprigs and serve hot, with muhammar.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again